Double-Baked Potatoes Recipe

I CAME UP with this recipe when looking for a different way to use leftover baked potatoes.
I wanted to do something besides simply frying them or making potato salad, so I found a recipe and added some of my own ingredients. These are the tasty results. —Leonora Wilkie
Bellbrook, Ohio

Nutritional Facts

Directions

Bake potatoes at 425° for 40-45 minutes or until tender. Allow to cool to the touch. In a bowl, combine sour cream, milk, salt and Parmesan cheese. Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325° for 20 minutes or until heated through. Top with tomato if desired.Yield: 2 servings.

Originally published as Twice-Baked Potatoes in Reminisce Extra
April 1996, p47